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Pimientos de padron: the Spanish recipe to nibble on

Padron peppers

How to prepare padron peppers, a tasty and delicious appetizer that comes directly from Spain where it is served as a must-have "tapas", here is the recipe!

Padron peppers, also known as Pimientos de Herbòn or Pimientos de Padròn, are a particular variety of green peppers typical of Galicia , a region located in northwestern Spain. These green chillies are characterized by being quite small, generally 5 to 10 cm long and with a sweet taste, even if some are quite spicy. This recipe is mainly spread in the version with fried peppers and they are usually served as tapas , although they can also be eaten raw. Tapas, historically born in Spanish Andalusia, are typical appetizers of Spanish cuisine and are served as appetizers or delicious aperitifs. Let's take a look at all the preparation steps.

Padron peppers
Padron peppers

Preparation of Spanish green chillies

  1. Wash the green peppers well and dry them delicately without depriving them of the stem.
  2. Pour the oil into the bottom of a pan, put it on the fire and let it heat up.
  3. Add the chillies, cover with the lid and cook in the oil for a few minutes.
  4. Turn the peppers occasionally and cook just enough so that the peppers are toasted, being careful not to burn them.
  5. Turn off the heat, dry the excess oil from the peppers and sprinkle them with a handful of coarse salt and serve.
  6. Enjoy hot!
Read also
Typical Spanish Dishes: A Culinary Journey to the Iberian Peninsula


Storage Tips: Chillies prepared following this recipe can be stored in an airtight container or covered with plastic wrap in the refrigerator for 1-2 days .

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